matchaberry
Culinary Explorer
Buongiorno, food aficionados! This sumptuous dish is a true celebration of slow-cooked perfection, where tender beef is lovingly braised in the rich and robust flavors of Barolo wine, creating a dish that is as comforting as it is elegant. Imagine succulent pieces of beef, infused with the deep flavors of red wine, aromatic herbs, and hearty vegetables, resulting in a melt-in-your-mouth experience that is sure to warm both body and soul. Brasato Al Barolo is not just a meal; it's a journey through the rustic landscapes and time-honored traditions of Italian cuisine. So, let's raise our glasses and embark on a culinary adventure as we discover the secrets behind crafting this exquisite dish that will surely become a centerpiece at your table. Salute!
Ingredients:
Ingredients:
- 1.5 kg (3.3 lbs) beef chuck roast, trimmed of excess fat and cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 750 ml (1 bottle) Barolo wine (or any full-bodied red wine)
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Chopped fresh parsley, for garnish
- Season and Sear the Beef:
- Season the beef chunks generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Working in batches to avoid overcrowding, add the beef chunks to the pot and sear them until browned on all sides, about 4-5 minutes per batch. Remove the seared beef from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned, about 5-6 minutes.
- Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly.
- Deglaze the Pot:
- Pour in the Barolo wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have accumulated. Allow the wine to come to a simmer and cook for about 5 minutes to reduce slightly.
- Braise the Beef:
- Return the seared beef chunks to the pot, along with any accumulated juices.
- Add the beef broth, bay leaves, thyme, and rosemary sprigs to the pot. Bring the liquid to a simmer.
- Cover the pot with a lid and reduce the heat to low. Allow the beef to braise gently for 3-4 hours, or until it is tender and easily pulls apart with a fork. Stir occasionally and check the liquid level, adding more beef broth if necessary to keep the meat submerged.
- Thicken the Sauce:
- In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, and cook for 2-3 minutes until lightly golden in color.
- Ladle some of the braising liquid from the pot into the saucepan with the roux, stirring constantly to create a smooth paste.
- Gradually add more braising liquid to the saucepan, stirring constantly, until the mixture is smooth and well combined. This will thicken the sauce.
- Finish and Serve:
- Once the beef is tender, discard the bay leaves, thyme, and rosemary sprigs from the pot.
- Pour the thickened sauce over the beef, stirring gently to coat.
- Serve the Brasato Al Barolo hot, garnished with chopped fresh parsley. This dish pairs beautifully with creamy polenta, mashed potatoes, or crusty bread to soak up the flavorful sauce. Buon appetito!
The rich flavors and tender texture make it a standout dish that's perfect for special occasions or cozy nights in. Thanks for sharing this taste of Italy with us! Can't wait to give it a try and savor every bite. 
The rich flavors and tender meat sound perfect for a cozy family dinner or special occasion. I can almost smell the savory aroma just reading the recipe. Can't wait to give it a try and impress my loved ones! Thanks for sharing this delightful recipe with us. 
